Best Carrot Cake Sheet Cake Recipe
|Prep time||20 minutes|
|Cook time||18 minutes|
|Total time||38 minutes|
|Misc||Child Friendly, Freezable, Gourmet, Pre-preparable|
- 1 cup oil (any mild flavored oil is fine)
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 teaspoons vanilla extract
- 5 eggs
- 3 cups all purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon cloves
- 2/3 cups buttermilk
- 1lb fresh grated carrots
- 1/2 cup unsalted butter (softened)
- 8oz cream cheese (softened)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
|Preheat oven to 350 |
In a large mixing bowl, beat together oil, sugars, and vanilla.
Mix in eggs, one at a time.
|In a separate bowl, whisk together flour, cinnamon, baking soda, baking powder, salt, nutmeg, ginger, and cloves.|
|Add half of the butter milk to the oil and sugar mixture and mix well. |
Then add half of the flour mixture, mixing slowly.
Repeat until everything is mixed well.
|Stir in grated carrots and pour batter into well greased 12x18x1" sheet pan. |
Bake 16-19 minutes or until tester inserted into the center of the cake comes out clean or with moist (not wet) crumbs. Allow to cool completely.
|In a large mixing bowl, cream together butter and cream cheese until very fluffy and smooth.|
|Add vanilla and sugar and beat on low until incorporated. Beat on high for 3 minutes or until very fluffy and creamy. |
Spread over cooled cake.
Store covered at room temperature up to 24 hours or refrigerated for up to 5 days.
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